June Recipes of the Month

Posted on 06/05/2017

Made in Oklahoma Coalition Announces June Recipes

The Made in Oklahoma Coalition officials are delighted to announce the June Summer recipes with dense rich blends of flavor that reward the palate and your wallet! Join us in the kitchen this month and try your hands with Made in Oklahoma products.

Smoky Pork Chops with Honey-Mustard Glaze and Pasta

Ingredients

Veggies:

2 large carrots 1 ½ - 2-inch pieces

4 spring onions, divided in half

2 summer squash, yellow and green, cut in ½-inch slices

1 large red bell pepper, cut in ½-inch slices

1 tablespoon Daddy Hinkle’s Spicy Pepper Seasoning

2 tablespoons olive oil

Pork:

4 (1- to 2-inch thick) bone-in pork chops

2 tablespoons Seikel’s Oklahoma Gold Mustard

1 teaspoon Daddy Hinkle’s Spicy Pepper Seasoning

2 tablespoons Andrew’s Honey Bees honey

Pasta and sauce:

12 ounces Della Terra Campanelle pasta

1/2 cup olive oil

3 garlic cloves, chopped

3 tablespoon Hiland Salted Butter

¾ teaspoon crushed red pepper flakes

2 ½ tablespoons Andrew’s Honey Bees honey

2 tablespoons chopped Italian parsley

Directions:

The advance prep for this dish is easily done in two (1-gallon) baggies - one for the vegetables and one for the pork chops.

Peel and rough cut the carrots, then cook in the microwave for about 2 minutes. Slice and cut all other veggies and place into the baggie with the olive oil and Daddy Hinkle’s Seasoning. Toss, coating in the oil and seasoning mixture.

For the pork, in a small dish mix the mustard, honey and seasoning. Brush the chops, and place into a baggie for cooking at a later time.

Grill the pork about 1/3 of the way then start adding the vegetables, starting with the carrots and onions.

Pasta instructions:

Cook the pasta as indicated on the package. Don’t forget to put salt in the water. While pasta is cooking, gently heat the garlic and olive oil in a small saucepan, remove from heat and add the butter, pepper flakes and honey. Mix the sauce until fully incorporated and pour over the hot pasta. Garnish with fresh parsley, and serve at once.

In a large bowl, combine biscuit mix and milk. Stir together to form a dough. Let sit for 5 minutes.

Scoop heaping tablespoons of biscuit dough and form into balls. Roll in cinnamon-sugar mixture until evenly coated. Layer half of the dough balls in the Bundt pan. Sprinkle with peaches and almonds. Top with remaining half of dough balls.

In a small saucepan, heat butter and syrup over medium heat, stirring until sugar dissolves and butter is melted. Remove from heat, and stir in peach spread. Pour evenly over dough balls.